Marquette Grape

Marquette is the product of the University of Minnesota's long-running grape breeding program, which has sought to create high-quality, cold-hardy, and disease-resistant wine grape cultivars since the mid-20th century. The original cross was made in 1989 by breeders Peter Hemstad and James Luby, the same duo responsible for the white hybrid La Crescent. The seedling was discovered and selected in 1997 at the University of Minnesota's Horticultural Research Center near Excelsior, Minnesota, and after years of rigorous trialing and quality testing, it was officially introduced to growers in 2006. The variety was patented under US Plant Patent PP19579, assigned to the Regents of the University of Minnesota, meaning growers must obtain a licensed propagation agreement from the university. The name was chosen as a tribute to Pere Jacques Marquette, a French Jesuit missionary and explorer who, alongside Louis Jolliet, traveled the upper Great Lakes and Mississippi River Valley in the 17th century, fitting for a grape that has opened new frontiers in northern viticulture.

• Cross made in 1989 by Peter Hemstad and James Luby at the University of Minnesota; seedling selected in 1997; released commercially in 2006
• Bred as internal code MN1211 before being named Marquette upon commercial release
• Patented under US Plant Patent PP19579; propagation requires a license from the University of Minnesota
• Named after Pere Jacques Marquette (1637 to 1675), the Jesuit explorer of the Great Lakes and Mississippi River Valley

Marquette is a complex interspecific hybrid, meaning it draws from more than two Vitis species. Its direct parents are MN 1094 and Ravat 262. MN 1094 is itself a complex hybrid derived from Vitis riparia, Vitis vinifera, and several other native Vitis species. Ravat 262 is a French hybrid with Pinot Noir as a direct parent, which makes Marquette a grandchild of Pinot Noir, one of the world's most celebrated wine grapes. In total, Marquette carries genetic material from eight distinct Vitis species: V. vinifera, V. riparia, V. labrusca, V. aestivalis, V. lincecumii, V. rupestris, V. cinera, and V. berlandieri. Other notable varieties found deeper in its family tree include Landot Noir, Schiava Grossa, Villard Blanc, and Plantet. This genetic complexity is the source of both its impressive cold hardiness, inherited from the North American native species, and its wine quality potential, drawn from its vinifera and French hybrid lineage. Marquette is a cousin of Frontenac, another University of Minnesota cold-climate creation.

• Direct cross of MN 1094 (complex V. riparia and V. vinifera hybrid) and Ravat 262 (a French hybrid with Pinot Noir as a direct parent)
• Marquette is a grandchild of Pinot Noir through the Ravat 262 parent
• Contains eight Vitis species in its lineage, combining vinifera quality with native North American cold hardiness
• Cousin of Frontenac, fellow University of Minnesota cold-climate red hybrid released in 1996

Marquette's defining viticultural characteristic is its extraordinary cold hardiness. It is consistently reliable in USDA Hardiness Zone 4, and documented reports show it withstanding temperatures as low as -36°F (-38°C) with no injury. However, growers must note that bud break for Marquette occurs relatively early in the season, which can expose nascent shoots to late spring frosts. Secondary buds are fairly productive, offering some recovery potential after frost events. The variety performs best on well-drained soils, whether sandy or loamy, and is not tolerant of high water tables. It has moderate to high vigor depending on site conditions, and can be trained on both Single High Wire and Vertical Shoot Positioning systems. Target yields are 3 to 4 tons per acre. Harvest typically falls in late September in Minnesota, a few days before Frontenac. The variety is also notably resistant to downy mildew, powdery mildew, and black rot, allowing growers to reduce fungicide applications significantly compared to Vitis vinifera. Today, Marquette is grown across Minnesota, Wisconsin, Michigan, New York, Vermont, New Hampshire, and parts of Canada, with experimental plantings also reported in Denmark and northern Europe.

• Cold-hardy to at least -36°F (-38°C); reliably productive in USDA Zone 4 well-managed vineyards
• Early bud break is a risk factor for spring frost damage; secondary buds provide some productive backup
• Resistant to downy mildew, powdery mildew, and black rot, enabling low-input and sustainable viticulture
• Harvest in Minnesota typically falls in late September at 22 to 26 degrees Brix; target pH 2.9 to 3.3, titratable acidity 11 to 12 g/L

Marquette wines are typically medium-bodied with an attractive ruby to deep ruby color. The aromatic profile centers on red and dark fruit, including cherry, blackcurrant, blackberry, and plum, with consistent notes of black pepper, spice, and earth. In higher-quality examples, more complex secondary aromas such as tobacco and leather can emerge, particularly with oak aging. The tannin structure is relatively light for a red wine, with native tannin levels in the must around 30 mg/L, rising to approximately 50 mg/L in the finished wine. The lower tannin level means winemakers often add grape-derived tannin supplements to improve structure and protect against oxidation. Malolactic fermentation is commonly used to manage the grape's naturally higher acidity. Oak aging adds layers of vanilla, cedar, and chocolate, and many producers use a combination of stainless steel and oak maturation. Marquette's versatility is notable: it can be made as a dry varietal red, a rosé (where it shows fresh cherry, blueberry, and cranberry aromas), a component in red blends, and even a Port-style fortified wine.

• Medium body, ruby color; core aromas and flavors of cherry, blackcurrant, blackberry, black pepper, and spice
• Native tannins are low (approximately 30 mg/L must, rising to 50 mg/L in wine); supplementary grape-derived tannins are often added
• Malolactic fermentation is common practice to soften acidity; oak aging adds vanilla, cedar, and spice complexity
• Versatile styles include dry red, rosé, red blends, and Port-style fortified wines; best dry examples compared in style range from Pinot Noir to Zinfandel

In less than two decades since its release, Marquette has become the most significant red wine grape for cold-climate viticulture in North America. It is the most popular University of Minnesota grape, having been planted from Maine and Montana to Prince Edward County in Ontario, Canada, and it has begun appearing in cool-climate European regions including Denmark. Marquette wines have earned recognition at national and international cold-climate wine competitions, helping to establish the credibility of hybrid red wines as serious, age-worthy products. The grape is credited with opening new possibilities for winemakers in regions previously considered unable to produce quality red wine. Its disease resistance and reduced need for fungicide sprays also align it closely with the goals of sustainable viticulture. The University of Minnesota's enology specialists estimate the odds of an experimental seedling becoming a named commercial variety at roughly 1 in 15,000, making Marquette's success all the more remarkable. It is now considered the flagship red wine variety of several northern American Viticultural Areas, including Michigan's Tip of the Mitt AVA.

• Described by University of Minnesota enology specialists as the most popular U of M grape variety, planted from Maine to Montana and into Canada
• Marquette has won awards at national and international cold-climate wine competitions, raising the profile of hybrid red winemaking
• Serves as the flagship red variety for Michigan's Tip of the Mitt AVA and other northern appellations
• Its disease resistance supports sustainable, low-input viticulture, reducing both production costs and environmental impact

Working with Marquette in the cellar requires an understanding of its unique chemistry. The grape's anthocyanin profile is dominated by diglucosides, which account for approximately 75 percent of anthocyanin concentrations in the must and wine, contributing its ruby color. The relatively low and small-sized tannins can lead to bitterness and rapid oxidation after only a few months in tank if not managed carefully. Winemakers commonly supplement with grape skin-derived tannin products to bolster structure and protect color stability. Extended maceration can extract additional color and tannin, while careful oak selection influences the final aromatic complexity, with new or seasoned French or American oak adding vanilla, spice, and cedar. Malolactic fermentation is widely used to reduce the perceived tartness from the wine's naturally higher acidity. The grape's high sugar accumulation, averaging 22 to 26 degrees Brix at harvest, gives winemakers flexibility in producing wines ranging from dry table wines at 12 to 14.5 percent alcohol to fortified Port-style wines.

• Anthocyanins are predominantly diglucosides (approximately 75 percent), providing ruby color but requiring careful management for stability
• Low native tannins (approximately 30 mg/L in must) necessitate addition of supplementary grape-derived tannins to build structure and prevent rapid oxidation
• Malolactic fermentation is standard practice to manage acidity; target pH at harvest is 2.9 to 3.3
• High sugar accumulation at harvest (22 to 26 degrees Brix) supports a wide range of wine styles, from dry reds to fortified Port-style wines